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Salmon Piccata Recipe

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★★★★★

4.8 from 106 reviews

Salmon Piccata is a rich and flavorful Italian-inspired main course featuring tender salmon fillets lightly dredged in flour, pan-seared to perfection, and served in a luscious lemon-caper cream sauce. This recipe balances the delicate taste of salmon with tangy lemon, briny capers, and fresh dill, making it an elegant yet easy-to-make dinner option perfect for any occasion.

Ingredients

Scale

Salmon

  • 1 tablespoon olive oil
  • 1 ½ pounds salmon, cut into 4 equal pieces
  • ½ teaspoon kosher salt, more to taste
  • ½ teaspoon garlic powder
  • ¼ cup all-purpose flour, for dredging

Sauce

  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • ½ cup chicken broth (or veggie broth)
  • 1 lemon, zested and juiced
  • 3 tablespoons capers, drained
  • 1 cup heavy cream
  • 1 tablespoon fresh dill, finely chopped for serving

Instructions

  1. Prepare and Season the Salmon: Cut the salmon into 4 equal pieces. Sprinkle each piece evenly with ½ teaspoon garlic powder and ½ teaspoon kosher salt on all sides. Dredge each piece thoroughly in all-purpose flour, coating completely to ensure a nice sear.
  2. Sear the Salmon: Heat a large pan over medium heat and add the olive oil. Once hot, place the salmon pieces in the pan. Cook for 2 minutes on one side, then carefully flip and cook for another 2 minutes on the other side. The salmon should be partially cooked and slightly pink inside. Remove salmon from pan and set aside on a plate.
  3. Sauté Shallots and Add Flavorings: In the same pan, add the unsalted butter, chopped shallots, and remaining 1 teaspoon kosher salt. Cook over medium heat for 2-3 minutes or until the shallots become soft and translucent.
  4. Add Capers, Lemon, and Broth: Stir in the drained capers, lemon juice, chicken broth, and lemon zest. Allow the mixture to simmer and reduce by about half, cooking for approximately 2 minutes to concentrate flavors.
  5. Incorporate Heavy Cream: Pour in the heavy cream, stirring to combine. Taste the sauce and adjust seasoning if needed. Lower the heat and simmer gently for 3-4 minutes until the sauce thickens slightly.
  6. Finish Cooking the Salmon in Sauce: Return the salmon pieces to the pan, spooning the sauce over them. Cook on medium-low heat for an additional 3-4 minutes until the salmon is fully cooked, flakes easily with a fork, and the sauce reaches desired thickness.
  7. Garnish and Serve: Sprinkle the fresh chopped dill over the salmon and optionally tuck lemon slices in the sauce. Serve immediately alongside mashed potatoes, orzo pasta, or a fresh vegetable or salad side.

Notes

  • Choosing Salmon: Opt for fresh, high-quality salmon for the best flavor and texture.
  • Sauce Consistency: If the sauce is too thin, simmer a few more minutes to reduce. If too thick, thin with a splash more broth or cream.
  • Dairy-Free Option: Substitute heavy cream with coconut cream for a dairy-free version.
  • Herb Variations: Parsley, chives, or tarragon work well if you prefer over dill.
  • Other Fish Options: Halibut or cod can be used as alternatives to salmon with similar cooking times.
  • Prevent Overcooking Salmon: Watch closely while searing and simmering; salmon cooks quickly and is ideal when still slightly pink inside.

Keywords: salmon piccata, italian salmon recipe, easy salmon dinner, how to cook salmon, lemon caper salmon, creamy salmon sauce

Find it online: https://liamjayne.com/salmon-piccata-recipe/